INGREDIENTS
- 1 lb colossal or extra large raw shrimp
- 1 cup fresh broccoli, clean and pat dry
- 2 tbsp salted butter
- 4 oz cream cheese
- 3/4 cup heavy cream or half & half
- 1/4 cup and 2 tbsp chicken broth, divided
- 4 large cloves garlic, minced, divided
- 3/4 cup Parmesan cheese grated
- 1/4 tsp Merlot salt (optional to taste)
- 1 tsp black pepper
- 1/2 box alfredo pasta
DIRECTIONS
- 1.Rinse shrimp with cold water. Add a squeeze of lemon then pat dry. Season with black pepper and Merlot salt. Set aside.
- 2.Break broccoli down into smaller, bite sized pieces and set aside.
- 3.Bring a large pot of salted water to a boil. Add the alfredo pasta and cook according to package directions or until al dente.
- 4.In a non-stick pan, melt butter over medium heat. Add minced garlic. Cook until golden brown. Add shrimp, working in batches if needed and sauté for 1-2 minutes on each side, or until just about cooked through and pink. Transfer to a plate and set aside.
- 5.Add broccoli to the same pan and 2 tbsp chicken broth. Cook until broccoli is tender crisp. Set aside with the shrimp.
- 6.In a sauce pot, over medium heat, add the butter, heavy cream or half & half, cream cheese, 1/4 cup chicken broth and garlic. Whisk cheese mixture until melted and combined. Then, stir in the Parmesan cheese and black pepper into the sauce. Let it simmer for about a minute or until incorporated and smooth.
- 7.Slowly stir in cooked pasta (a little at a time to ensure your desired sauciness), shrimp, and broccoli. Top with additional Parmesan cheese and fresh herbs if desired. Serve hot.